Season ground beef with garlic powder, paprika, salt, and black pepper and form into meatballs.

Heat oil in a frying pan over medium heat.

Brown meatballs on all sides until fully cooked.

In a saucepan, combine Swiss Mambo Sauce, Swiss Ketchup, and honey.

Simmer sauce for 3–5 minutes until glossy and slightly thickened.

Add cooked meatballs and toss until fully coated.

Simmer for another 3 minutes until sticky and caramelised.

Garnish with chopped chive and serve hot.